Kyet Tha Alu Hin (Burmese Chicken and Potato Curry)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 8 chicken thighs, bone-in
- 400 g floury potatoes, peeled and cubed
- 2 onion, sliced
- 4 garlic cloves
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 400 g chopped tomatoes
- 3 tbsp vegetable oil
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 978 kcal
- Protein
- 52.7 g
- Carbohydrate
- 88.5 g
- of which sugars
- 8.3 g
- Fat
- 43.9 g
- of which saturates
- 10.2 g
- Fibre
- 5.8 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion in the oil in a large pot for 5 minutes until softened and golden.
- 2
Add the chopped garlic, turmeric and chilli powder and cook for 1 minute.
- 3
Add the chicken thighs and cook for 5 minutes, turning, until lightly browned.
- 4
Stir in the chopped tomatoes and 200ml water, cover and simmer for 20 minutes.
- 5
Add the potatoes and simmer for a further 15 minutes until the potatoes and chicken are tender and the chicken is cooked through with no pink remaining.
- 6
Cook the jasmine rice according to the pack and serve alongside the curry.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.